Beef Patties with Cheese & Olives
Nov 2, 2022
Michael Smith, P.E.I.'s culinary ambassador, shared his favourite chowder recipe with us. Made with easy to find ingredients and fresh Maritime seafood, it's sure to become a favourite in your home too. The chowder can be made a day or two in advance and reheated to serve. In fact, the chowder actually benefits from a night in the refrigerator: The extra time allows the flavours to really come together.
Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.
Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar chowder served at the Masstown Market, near Truro, N.S. Enjoy a hearty bowlful with Buttermilk Biscuits.
The addition of sweet and nutty butternut squash gives risotto an autumnal spin.
This golden-topped company-fare casserole offers tender pasta, succulent shrimp, crunchy broccoli and a smooth cheesy sauce in every bite.
Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.
It's hard to believe this rich and smooth soup has no cream in it. For a completely dairy-free version, replace the butter with olive oil and omit the cheese from the croutons.
